Abstract
SummaryUltrasound, as an innovative approach, is a suitable alternative for dairy heat processing and can effectively inactivate microorganisms. Its capacity in improving the bioactive and functional properties of fermented dairy products has been stated in several studies. Increase in the amplitude of ultrasound up to 60% provided significantly increase in peptide content. This review provides comprehensive information of ultrasound in the production of both fermented and non‐fermented dairy products. In‐depth discussion of the effect of ultrasound on the bioactive properties of dairy products, linking the anticancer, antioxidant, and anti‐inflammatory effects with the content of bioactive peptides, exopolysaccharides, and the activity of enzymes were also discussed. Ultrasound pre‐treatment induces proteolysis and production of bioactive compounds such as peptides and exopolysaccharides that are responsible for antibacterial and health beneficial properties of these products including antioxidants, anticancer, anti‐hypertensive, and anti‐diabetic activities. The application of ultrasound at optimum conditions is a promising way to produce functional fermented and non‐fermented dairy products with various health‐beneficial activities.
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